Ezme & Hummus

Recipe provided by Vitamix

Serves 4

Ingredients

Ezme 

100 g (1) small red onion

250 g (1) large red capsicum

300 g (2) vine-ripened tomatoes

1 garlic clove

Handful of flat-leaf parsley & dill

2 Tablespoons pomegranate molasses

¼ teaspoon ground cumin

3 Tablespoons extra virgin olive oil

Salt and pepper

⅓ cup kalamata olives, torn

Sprig of dill

Hummus

400 g tin chickpeas, rinsed, drained

⅓ cup tahini

1 garlic clove

½ cup water

Juice 1 lemon

Salt and pepper

1 Tablespoon extra virgin olive oil

1 Tablespoon pomegranate molasses

2 teaspoons za’atar

½ cup yogurt (to serve)

Method

Roughly chop the onion, capsicum, tomato, garlic, and herbs and place into the jug of the Vitamix. Blend the ingredients on speed 2 for 10 seconds then scrape down the sides using the spatula and continue to blend for another 10 seconds.

Add the olive oil, pomegranate molasses, cumin season, salt and pepper.

Spoon this into a bowl, clean the blender jug then add the chickpeas, tahini, garlic, water, and lemon to the jug with a good pinch of salt and pepper. Blend to a smooth creamy texture, using a little more tahini to thicken or water to thin, if needed.

To serve, spoon the hummus onto a serving plate and make an indent in the middle, spoon in the yoghurt then drizzle with the olive oil, pomegranate molasses, and za’atar.

Spoon the ezme onto another plate and top with the olives and dill. Serve dishes with warm flatbreads to dip through.